Whenever I smell hot apple cider brewing, I think of the late fall and winter parties my parents threw.
Read more about this recipe in Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist.

Apple cider reduced into a rich caramel sauce is baked right into this decadent, buttery cake. Bourbon, vanilla, cinnamon and ginger round out the flavors. The cake is great on its own, or with coffee or a scoop of ice cream.

Traditional roast turkey is delicious. Hold onto some dark meat for mole poblano, a cup of gravy to make braised scallops, and some stuffing for baked trout.
This recipe is part of Andrew Schloss's Sunday Dinners.

This hearty stew provides an intoxicating dose of autumn in a bowl. Just about any cut of stewing lamb works here, slowly simmered in hard apple cider and vegetable stock with an assortment of root vegetables added later for color.

It’s different enough from its brother-in-law, the Blackberry Cup, that to only list the Cider Cup as a variant of said in-law encourages a lack of confidence in this beauty.
Read more about this recipe in Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist.

Mulling spices can be brewed loose (then strained for serving) in the pot that warms the apple juice; or gather the crushed spices into an extra-large tea ball and immerse it in the warming brew, removing it before serving.
Read more about this recipe at the Washington Post.

Torchon is French for the "cloth" used to wrap the foie gras. This preparation produces a clean flavor that is closest to foie gras in the raw state.
Read more about this recipe in The Kitchen Table: Brennan's of Houston.

Processing the jelly for five minutes in a boiling water canner is necessary if you plan to shelve it or make it ahead for the holidays. If you’re planning to eat it quickly, just keep it in the refrigerator.
This recipe was featured in Root Source: Apple Cider. It comes from Culinaria Eugenius.